Directions:

1. Place the can of coconut milk in the refrigerator overnight.
2. Use hand held mixer or stand mixer to whip the coconut oil and 1 cup of sugar 3-4 minutes. Add the egg, 2 tablespoons of vanilla, and milk whip for an additional minute. Add the flour, baking powder and salt and whip until just combined.
3. Wrap the dough in plastic wrap and chill for at least 30 minutes.
4. Preheat oven to 350°F. Line two baking sheets with parchment paper.
5. Dust a clean work surface with flour and use a rolling pin to roll the cookie dough into a ¼ inch thick rectangle.
6. Use a heart shaped cookie cutter to cut out a total of 24 cookies. Note: You will have to roll out the leftover dough 2 additional times. Discard any remaining dough.
7. Place the cookies on the prepared baking sheets and bake for 10-12 minutes. Transfer baked cookies to a cooling rack.
8. To make the coconut cream carefully open the can of coconut milk. Use a spoon to separate the thickened cream on the top of the can and place in a bowl. Note: try not to mix in too much of the coconut water that will fall to the bottom of the can.
9. Whip the coconut cream with the remaining sugar and vanilla extract to a medium peak. Place the cream into a piping bag fitted with a star or circular tip.
10. Place the raspberry jam into a piping bag.
11. Use the cream to pipe a heart boarder on 12 of the cooled cookies. Fill the center of the hearts with the raspberry jam.
12. Top all the cookies with the remaining 12 hearts. Dust the tops of the cookies with powdered sugar. Enjoy!